Trying my first go of making homemade bacon on my PBC. So far I have purchased a 9 pound belly at Costco, cut it into thirds and followed Meatheads maple bacon cure technique. I have dutifully massaged and rotated each bag at least once a day to make sure all the goodness continues to get mixed in the curing bag. This afternoon will mark day three in the cure so I had planned to fire up the PBC after work and toss them on the grill grate.
The PBC website talks about cross cutting the fat layer so it renders but they suggest hooking the meat till 160 then faux cambro to 190. If I want to make bacon I can just bring it to 155ish on the grill grate and stop there (about 2 hours?). At that point I can safely eat some of the edges?
In the past I have enjoyed cooking store bought bacon on the PBC at the end of other cooks, any reason I should not take a hunk of the pork belly inside to slice and then return to the PBC to crisp it up? Thanks, in advance cant wait for 9 pounds (+-) of bacon!!
The PBC website talks about cross cutting the fat layer so it renders but they suggest hooking the meat till 160 then faux cambro to 190. If I want to make bacon I can just bring it to 155ish on the grill grate and stop there (about 2 hours?). At that point I can safely eat some of the edges?
In the past I have enjoyed cooking store bought bacon on the PBC at the end of other cooks, any reason I should not take a hunk of the pork belly inside to slice and then return to the PBC to crisp it up? Thanks, in advance cant wait for 9 pounds (+-) of bacon!!
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